Lettuce rolls

• Cos lettuces↗4
• mango↗1 small unripe

  peeled

• carrot↗1

  peeled

• grapefruit↗½

  segmented and cut into pieces

• radishes↗small bunch

  sliced

• spring onions↗3

  sliced into long strips

• corianderhandful

  leaves

• kaffir lime leaveshandful

  (optional)

• beansprout50g g
• roasted peanuts↗heaped tbsp tbsp

  chopped

• chilli↗1 small red Thai
• palm sugar↗2 tbsp tbsp

  or light brown sugar

• fish sauce↗2 tbsp tbsp
• lime↗2 tbsp tbsp

  juice

Step-by-step instructions

1. 1

   For the dressing, pound the chilli and sugar to a paste using a pestle and mortar. Add the fish sauce and lime juice, continue to pound until well mixed.

2. 2

   Run the lettuce under cold water. Remove and discard the two outer leaves. Peel the other leaves away one at a time until you get to the smaller ones - set these aside. Put the outer leaves in a big food bag in the fridge for another time.

3. 3

   Shred the mango and the carrot into sticks using a food processor, or a sharp knife. Mix the mango, carrot, grapefruit, radishes and spring onions together with the herbs, beansprouts and peanuts. Mix in the dressing and leave to sit for 2 mins. Serve in a bowl next to the pile of reserved lettuce leaves. Spoon the salad into the lettuce leaves and eat with your hands.